Beef tail borscht

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I don't know why, but it seems to me the most suitable beef tail for a good borscht.

  • the tail of beef (approx. 1 kg)
  • 2 carrots
  • 2 parsley roots
  • an onion
  • a thread of leek
  • a gogosar
  • a tablespoon of tomato paste
  • 1 liter bag
  • a tablespoon of vegeta
  • a handful of taetei
  • greenery (parsley, dill, leustean)

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Beef tail borscht:

Put it in boiling water, portioned beef tail, frothing it or throwing the first water. After cooking for about an hour, add the roots (carrot, parsley) given by grater, onion, leek and finely chopped donut. Let it boil for about 20 minutes, then add the tomato paste, the noodles boiled separately in water and the boiled borscht also separately. After it has boiled, sprinkle with chopped greens and set aside on the fire.

Beef tail soup

1. For the soup, boil the washed and cut tail in a 4-liter pot of cold water. Boil everything like an ordinary soup, removing the foam whenever it forms. 30 minutes before it is ready, add the cleaned vegetables and let them boil together.

2. For the pancakes, put the flour, eggs and milk in the mixer. Start mixing by gradually adding the beer. Continue mixing by adding oil and salt. The dough should come out like a thicker cream, but if it is too thick, add a little water.

3. Bake thicker pancakes in a non-stick pan in which no oil is added and then, in turn, roll and set aside.

4. Strain the soup and together with a pinch of salt and the meat cleaned from the bone is boiled. Serve the soup with pancakes noodles added at the time of serving.


The washed and portioned veal tails are boiled, I found them in the tray with the tray already cut.
Foam whenever the foam accumulates on top.
When the veal tail is cooked (now it depends on the age of the veal) put in the pot finely chopped onion, carrot slices, diced celery, vegetable with salt, and the one with tomatoes and peppers. I don't put salt in the soup from the beginning because it's winter and I use salted vegetables. In the summer we will put all the fresh vegetables but now we put what we stored in the pantry.

When it boils, add the rice and tomato juice. Fill with hot water if the soup has dropped and let it boil. Pour the borscht and taste. A handful of larch and our soup is a delicacy.
A hot pepper and a little sour cream is all we need.
Enjoy your meal.

Beef tail stew

I've wanted to try a beef tail dish for a long time, but unfortunately it's not very popular here (or maybe I don't know where to look). I kept reading that it is delicious and that few know the special taste and in addition my husband always tells me & # 8222 the meat on the bone is the best & # 8221, so I bought 2 & # 8222serious & # 8221 tails and searched the net for a recipe affordable, in the end I chose a second course with lots of vegetables, tomato sauce, wine and many spices. What happened? A food craze, you can't imagine how good it is, the meat is delicious :).

It is not difficult to prepare as the cooking time is longer, but I shortened it using a pressure cooker.

I am writing you the recipe with the request not to be scared by the long list of ingredients, most of them are common and are easy to buy.

  • 1.5 kg beef tail
  • 100ml oil
  • 2 large onions
  • 2 large carrots
  • 1/4 celery root
  • 5-6 cloves of garlic
  • 500ml broth
  • 500ml red wine
  • 500ml vegetable soup (if you don't have water)
  • 1 tablespoon tomato paste
  • 1 tablespoon honey (sugar)
  • 1 teaspoon thyme
  • 5 tablespoons balsamic vinegar
  • 4 bay leaves
  • 1/2 teaspoon nutmeg
  • 1 tablespoon dried parsley
  • salt pepper

1. Beef tail is cut into pieces, this can be done very easily if you cut it at the joints.

Fry the tail pieces in oil until golden brown, then take them out in a bowl.

2. Finely chop the onion, as well as cut the garlic, carrots and celery into cubes or slices.

Heat the onion in the oil in the pot, then add the garlic, carrots and celery. Fry for 4-5 minutes and add the rest of the ingredients. Stir and simmer for about 4 hours. I shortened the cooking time by half using a pressure cooker.

3. At the end add the chopped parsley. You can separate the meat from the bone and put it back in the food or leave it like that. We served stew with mashed potatoes, but you can eat it with polenta or pasta.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

About slow-cooking

The concept of slow-cooking is not new, even if it is fashionable. This thing of slow cooking for hours on low heat is thousands of years old. Let's say it came into fashion in the 18th century, for purely practical reasons, with the era of industrialization. In the United Kingdom, women started working at that time and had no other solution to feed the family with something warm. So they took a thick ceramic (or cast iron) pot and placed many vegetables in it early in the morning and, unfortunately, a few cheap pieces of meat (sheep, beef). They covered the vessel with a lid which they sealed with bread dough (which formed a sealing gasket) and placed it on the hearth with embers. The food simmered for hours until the family returned home. They lifted the lid and found a pot of hot, well-penetrated and fragrant food. It has become famous & # 8222stew & # 8221 with everything.

Here is a bone bucco alla milanese & # 8211 ie beef rounds with bone and marrow & # 8211 recipe here. Slowly cooked meat melts in your mouth.

The beef tail stew recipe can be cooked in about 4 ways:

  • classic, on the stove (but there is a risk of & # 8222taking & # 8221 the pot) & # 8211 3-4 hours on low heat
  • in the oven (as I did) & # 8211 5 hours at 170 C
  • in the slow cooker approx. 12 hours on LOW
  • in the pressure cooker (this is the quick version) & # 8211 1.5 hours & # 8211 but not as tasty

I found beef tails at Selgros, in the butcher's shop with self-service. They are packed in bags of 500-600 g. From them you can make a flour soup (just like beef broth soup). I am a big fan of beef and I really like brushing. In other words, you can replace the beef tail with ribs or razors.

From the ingredients below we obtained about 4 servings of beef tail stew. Although they look big, the pieces don't have much meat on them.

Veal soup.

Do you know that any young animal meat contains a lot of uric acid? That's why the first water is thrown away! Vegeta is not poisonous! Add a little vegeta and don't add salt. gives good taste to food. try, then criticize !!

A wonderful veal soup! The amount of meat is disproportionate to the vegetables, it is quite 0.500 g of beef brine (veal tail). Otherwise you managed to spoil all the wonderful tastes of vegetables with "VEGETABLE SPOON". 10 ', moreover, turns them into inert vegetables. The old potato is put together with the roots, only the new potato is more fragile and put in the last 10 'of cooking with the zucchini and bell pepper. I boil all the vegetables in borscht and then combine them with the meat juice to taste. an egg - optional. At the end I put 2 bundles of larch, tarragon has a good taste when used in a low calf dish.

A treat! For the whole family, especially for children!

Why throw the water in which the meat boiled ?? Well there is only veal essence! You foamed well anyway !!

Excellent but why with Vegeta. Don't have enough 'weeds'? Why should we chemize unnecessarily?

They will put a carrot stopper in our throats, of course! The amount of meat in the recipe is enough for only 4 boxers from the super heavy category - this is rather the recipe for veal and vegetables with borscht.
The explanation for these aberrations in the novelty of the soup given by Petitchef is that we have a "Petit novice"

Alooooo, Petitchef! Do you read any comments on this Naina's recipes? Only culinary nonsense has been posted for days. How do we stop this idiot? Does it exist physically? If so, tell us how we deal with it, so we can make a command to annihilate, destroy and crush her computer!

Veal is so tender, good and expensive that it's a shame to put it in a soup, it goes much better with a steak or slices! However, the soup is very full of unnecessary vegetables. Because it is a meat soup, it only needs 2-3 pieces of onion, 1-2 carrots, bell peppers, 1-2 potatoes (depending on how big they are), tomatoes and larch! That's it! Or your soup looks more like a vegetable soup with a kilo of carrots and some meat! And why throw away the first water if it's veal? If it was old and bloody beef, yes, it was normal to throw away the first water, but when you have that beauty of white and tender veal, you throw all its taste in the canal! And again vegeta? You really don't know how to cook without vegeta?

Rather than throwing water after 2-3 boils, it is better to throw it with meat, after which you make a soup to your taste only with vegeta!

Beef Borscht, A Borscht From Ukrainian Cuisine That You Must Try!

1. Heat 2 teaspoons of oil in a large soup pot over medium heat. Add the steak.

2. Fry, stirring frequently, until brown, 2-4 minutes. Transfer to a bowl.

3. Add 1 teaspoon of oil to the pot and heat over medium heat. Add the mushrooms and cook, stirring, for 3-5 minutes. Transfer to a bowl.

4. Add the remaining oil to the pot. Add beets, cabbage, carrots, onions and celery. Cook, stirring frequently, until soft, about 10 minutes. Add wine and boil, stirring. Add the mushrooms, soup, tomato sauce and Worcestershire sauce. Cover and simmer, covered, until the vegetables are tender, about 30 minutes.

5. Add the beef. Boil over low heat, covered, for a few minutes. Add 1/4 cup dill. Divide into bowls and place over each serving with 1 tablespoon sour cream and dill.

Beef Tail Borscht - Recipes

  • Servings : 6
  • Preparation Time: 15m
  • Cooking time: 1:30 p.m.


  • 1 kg veal tail / beef
  • 1 yellow onion, cut into large pieces
  • 1 sliced ​​carrot
  • 1 piece celery root
  • 1 red bell pepper or capsicum
  • 1 parsley root
  • 1 parsnip
  • 1 optional potato 1/2 kale or 1/2 black radish
  • 1 liter of beef soup
  • 1 tablespoon tomato paste
  • 1 cup fresh borscht
  • optional: 1 hot pepper, a handful of fresh tarragon or 2 teaspoons of dried tarragon

Method of preparation

Step 1

First, we will boil, in the pressure cooker, the veal together with a large onion, cut into quarters and enough water to cover the meat. I keep it boiling for about 45-60 minutes. Ever since I discovered this wonderful tool, I don't cook beef (at least) in any other way. The pressure cooker helps us to cook food much faster, in the case of beef being an almost indispensable tool (decreases the cooking time by up to 3 times).

Step 2

After the meat has boiled, we have two options: either we will use the meat with the soup left over from boiling or, because that liquid is an extra protein, we can take the meat with a spatula and the remaining soup we can strain and use later as an addition to various other foods (it is a liquid with an extraordinary aroma that can enrich the taste of stews or other beef-based foods). This time I preferred to use only the meat and the sauce to use it later.

Step 3

While the meat is cooking, prepare the vegetables. They are washed and cut into rather small cubes (that's how I like vegetables in soup). Add them in a pan with 2 tablespoons of olive oil and put them on the right heat, until they soften and get a shiny appearance. Add the tomato paste and cook for another 2-3 minutes.

Step 4

Add the veal and soup and cook for about 30 minutes until the vegetables are done (try them with a fork, to be the consistency you want).

Step 5

5 minutes before the end, add the fresh borscht that you ask to boil before. As greens you can add a handful of larch but I personally prefer the taste of tarragon in this very fragrant and nutritious soup. Optionally, you can add a finely chopped hot pepper but I think it would be safer to serve it with, for those who wish (I put it in the soup and. I kind of had complaints :)) Also, a tablespoon of sour cream can work wonders in this already extraordinary soup! Good appetite!

Calf-tailed stew at Crock-Pot

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of veal tail stew it is wonderful when the weather is a little gloomy and the body seems to ask us for a full and consistent food, which is not heavy or very fat. I really like stews, like any Romanian, and I really like food cooked slowly, at low temperature, when the meat simply comes off the bone. For this stew recipe I used the 5.7 liter Crock-Pot slow cooker. It is spacious enough to cook for 6 people and is great for the recipes we want to prepare over low heat.

It cooks at a low temperature for a long time, so the meat becomes tender and juicy, the nutrients are kept, and the vegetables are cooked perfectly, but they keep their shape and color. I wanted to add flavor to the dish and I chose to marinate the meat, and for a quick marinade I used the Food Saver vacuum cleaner together with the marinade casserole. This way I only needed to leave the casserole in the fridge for 15 minutes, and the meat was perfectly marinated. If you don't have this casserole, you can usually leave the meat to marinate in the fridge for a few hours or preferably overnight.

Once the meat is marinated, the veal tail stew is extremely easy to prepare. We simply put all the ingredients in the Crock-Pot bowl, set the appliance to High for 5 hours and it cooks in our place. We don't have to add water to it, it doesn't have to be supervised, we just let it do its job, and in 5 hours the food will be ready. Depending on the meat you are using, it may take an extra hour to cook, so check the meat before serving. The result is delicious, the veal tail becomes tender, juicy and the vegetables are perfectly cooked.

You can put in the veal tail stew any kind of vegetables you want. I opted for potatoes, carrots, onions and bell peppers, but mushrooms go very well in this dish, as do olives or cherry tomatoes. To flavor, we used spices, thyme, parsley and bay leaves, but you can also add rosemary or a mixture of herbs. I sincerely hope that you also try this veal tail stew because it is simply delicious, and if you liked my Crock-Pot, you should know that you can find it at a discount by accessing this link: http: // goo .gl / ypkzJH

Beef tail soup

The meat is washed with cold water several times, then boiled in salted water. Foam and cook for 1.5-2 hours.

After the meat is cooked, add the finely chopped or robotic vegetables.

After cooking for 10 minutes, add the diced peppers.

Boil for 10 minutes, then add the diced potatoes.

Boil for another 10 minutes and add the rice noodles.

When the potatoes are cooked, add the broth, finely chopped greens and pre-cooked borscht. Bring to the boil.


  1. Jerico

    Great idea and time frame

  2. Tucker

    What is it to you to a head has come?

  3. Tutankhamun

    Just what you need. Good topic, I will participate. Together we can come to the right answer.

  4. Lyndsie

    It is a valuable piece

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